Tomatoes and Rice
- Yield: 6 servings
- 1small zucchini, thinly sliced
- 2tablespoons butter
- 1-- (14-ounce) can stewed tomatoed, drained
- 1cup long grain rice
- 1cup water
- 1teaspoon chicken bouillon granules
- Saute the zucchini in the butter in a skillet until tender-crisp. Stir in the tomatoes, rice, water and bouillon granules. Simmer, tightly covered, for 25 minutes or until the liquid is absorbed.
Recipe reprinted with permission from the Junior League of Owensboro’s Home Again, Home Again (Junior League of Owensboro, Kentucky, 2004).